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Tuesday, November 25, 2008

Anise Comfits

In honor of Think Spice, a monthly event hosted by Baking History and whose theme is anise, I submit anise comfits, a Medieval sweet made of anise seed coated in sugar, still made today in France and known as Anise Pastilles.

The Old Foodie has posted a 17thC recipe for anise confits and Historic Food offers instructions and illustrations for its process.

Continuing to add sugar syrup and continuing to roll around will smooth the surface, but it adds more sugar, which today's taste may think is excess. Use as a breath sweetener, an additive to tea, or just to munch--a unique taste in candy.

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Explore with me 18thC French cuisine as a habitante in Nouvelle France may have cooked. After the F&I War, and again after the Revolutionary War, habitantes were surrounded and overrun by Anglo and other American influences. By the end of the 18thC, new foods and new methods of cooking would change her culture forever.